Notes on food-life from my kitchen

dairy

Post navigation

I have the distinct pleasure of weekly access to fresh raw milk from a local farmer friend of mine, and it has been so much fun figuring out all kinds of new ways to use it, besides yaknow, just drinking it. I’ve made yogurt, Kiefer, butter, and I skim off the rich heavy cream for my coffee. I’ve yet to try cheese, but it’s on my list, and today I’m using up the last of the buttermilk from my butter-making this week, in a salad dressing recipe.

If you’ve not made butter before, it’s as easy as (literally) whipping heavy cream. And it doesn’t even have to be raw. Take pint (or quart if you prefer) of whole cream and dump it into a mixing bowl. I use my stand mixer for this job but you can use a hand mixer, or even a glass jar with a tightly sealed lid to shake the cream rather than whip it. Add a bit of salt for flavor and whip on medium high until the cream thickens—first to whipped cream, and then past that to butter—which will separate, leaving behind buttermilk.

You’ll need about a cup or more of buttermilk for this recipe, which you can buy in your local grocery store’s dairy department. Or you can make your own butter, and use the leftover buttermilk. Either way is fine.

Enjoy!

BUTTERMILK RANCH DRESSING

This recipe starts with a base of mayo, and I’ve linked to this whole30 recipe before, but it truly is the most fantastic mayo recipe I’m aware of. It’s the one I return to over and over again. So go ahead and whip up a batch.

Post navigation

Would you like my posts emailed to you?

Enter your email address to follow this blog and receive notifications of new posts by email.

Welcome!

Hey, I'm Beth—a home cook writing about what nourishes (body and heart!) and snapping pics from my messy kitchen. I believe cooking, like life, is a beautiful mess. Feel free to pull up a chair and grab a cup of coffee. I'm glad you're here!